{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T04:20:45Z","timestamp":1789100445515,"version":"build-2803163510"},"reference-count":64,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T00:00:00Z","timestamp":1783900800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior\u2013Brasil","doi-asserted-by":"crossref","award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"crossref"}]},{"award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"https:\/\/ror.org\/00x0ma614","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The global transition toward plant-based diets has driven the inclusion and legumes as primary sources of proteins and micronutrients. However, the raw whole seed hosts complex matrices of antinutritional factors and crystalline starch arrangements that limit proteolytic digestibility, chelate essential minerals, and induce accelerated postprandial glycemic responses. Conventional culinary and thermal treatments applied in isolation are frequently insufficient to disrupt the physicochemical matrix of the seeds, leaving critical gaps regarding how to sustainably optimize mineral bioaccessibility and convert water-soluble starches into stable slowly digestible fractions. This scoping review synthesizes analytical evidence demonstrating that targeted fermentative bioprocessing acts as a microstructural modulator. However, these biochemical outcomes are not unidirectional; the expansion of nutritional value is strictly governed by a complex interplay of substrate properties, process moisture, pH adjustments, and thermal pretreatments in plant defense frameworks and spatially reorganizing starch polymers. Microbial organic acid production and the mechanical penetration of fungal hyphae promote a 90\u2013100% degradation and elimination of phytates and condensed tannins, eliminating non-digestible galacto-oligosaccharides and inactivating trypsin inhibitors. These mechanisms optimize phytate-to-mineral molar ratios, doubling the bioaccessibility of iron, zinc, and calcium in the digestive aqueous phases, while microbial beta-glucosidase expression bioconverts conjugated glycosides into free aglycones with high antioxidant activity. Simultaneously, the induction of molecular retrogradation drives continuous increases in the resistant starch fraction, inducing significant reductions in the hydrolysis index and lowering the predictive glycemic index to low thresholds. These findings consolidate controlled fermentation as a viable biotechnological intervention, providing structural guidelines for the rational design of functional foods, biofortified baked goods, and vegan beverages with high digestive tolerance.<\/jats:p>","DOI":"10.3390\/foods15142483","type":"journal-article","created":{"date-parts":[[2026,7,14]],"date-time":"2026-07-14T00:55:21Z","timestamp":1783990521000},"page":"2483","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients\u2014A Scoping Review"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4295-908X","authenticated-orcid":false,"given":"Carolina","family":"Noma","sequence":"first","affiliation":[{"name":"Post-Graduate Program in Tropical Agriculture, Federal University of Mato Grosso (UFMT), Avenida Fernando Corr\u00eaa Da Costa, 2367, Boa Esperan\u00e7a, Cuiab\u00e1 78060-900, MT, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0805-0542","authenticated-orcid":false,"given":"Carlos Henrique","family":"Pagno","sequence":"additional","affiliation":[{"name":"Food and Nutrition Department, Faculty of Nutrition, Federal University of Mato Grosso (UFMT), Avenida Fernando Corr\u00eaa Da Costa, 2367, Boa Esperan\u00e7a, Cuiab\u00e1 78060-900, MT, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5389-9548","authenticated-orcid":false,"given":"Julio Cesar Colivet","family":"Briceno","sequence":"additional","affiliation":[{"name":"Food and Nutrition Department, Faculty of Nutrition, Federal University of Mato Grosso (UFMT), Avenida Fernando Corr\u00eaa Da Costa, 2367, Boa Esperan\u00e7a, Cuiab\u00e1 78060-900, MT, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8545-9501","authenticated-orcid":false,"given":"Priscila Zaczuk","family":"Bassinello","sequence":"additional","affiliation":[{"name":"EMBRAPA Food and Territories, Rua Cincinato Pinto, N\u00ba 348, Centro, Macei\u00f3 57020-050, AL, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9015-9426","authenticated-orcid":false,"given":"Juliana Aparecida Correia","family":"Bento","sequence":"additional","affiliation":[{"name":"Post-Graduate Program in Tropical Agriculture, Federal University of Mato Grosso (UFMT), Avenida Fernando Corr\u00eaa Da Costa, 2367, Boa Esperan\u00e7a, Cuiab\u00e1 78060-900, MT, Brazil"},{"name":"Food and Nutrition Department, Faculty of Nutrition, Federal University of Mato Grosso (UFMT), Avenida Fernando Corr\u00eaa Da Costa, 2367, Boa Esperan\u00e7a, Cuiab\u00e1 78060-900, MT, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"117045","DOI":"10.1016\/j.foodres.2025.117045","article-title":"Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages","volume":"220","author":"Viretto","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"102823","DOI":"10.1016\/j.fbio.2023.102823","article-title":"Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamn\u00e8 (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume","volume":"54","author":"Drabo","year":"2023","journal-title":"Food Biosci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"107738","DOI":"10.1016\/j.ultsonch.2026.107738","article-title":"Ultrasound pretreatment and fermentation temperature improve phytochemical, antioxidant capacity, and mineral bioaccessibility in tempeh under simulated digestion","volume":"125","author":"Harahap","year":"2026","journal-title":"Ultrason. Sonochem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1556\/066.2024.00210","article-title":"Effect of spontaneous fermentation and germination on antinutrients, total ash, and iron contents of several types of legumes","volume":"54","author":"Nadhifa","year":"2025","journal-title":"Acta Aliment."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"104462","DOI":"10.1016\/j.ifset.2026.104462","article-title":"Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation","volume":"109","author":"Li","year":"2026","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Gomez-Gomez, E., Calvo-Lerma, J., Gonz\u00e1lez, M., Heredia, A., T\u00e1rrega, A., and Andr\u00e9s, A. (2024). Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults. Nutrients, 16.","DOI":"10.3390\/nu16234006"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1080\/08905436.2020.1833913","article-title":"Biofortification of multi-grain substrates by probiotic yeast","volume":"34","author":"Banik","year":"2020","journal-title":"Food Biotechnol."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Pazzanese, A., Tagliamonte, S., Aponte, M., Blaiotta, G., Chiacchio, M.F., Khanal, P., and Vitaglione, P. (2026). Chemical and Functional Properties of Chickpea (Cicer arietinum L.)-Based Fermented Beverages Produced Using Different Lactic Acid Bacteria. Foods, 15.","DOI":"10.3390\/foods15030523"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"e70783","DOI":"10.1002\/fsn3.70783","article-title":"Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation With Pleurotus ostreatus","volume":"13","author":"Noori","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Lemes, A.C., Egea, M.B., Oliveira Filho, J.G.d., Gaut\u00e9rio, G.V., Ribeiro, B.D., and Coelho, M.A.Z. (2022). Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review. Front. Bioeng. Biotechnol., 9.","DOI":"10.3389\/fbioe.2021.802543"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Adebo, J.A., Njobeh, P.B., Gbashi, S., Oyedeji, A.B., Ogundele, O.M., Oyeyinka, S.A., and Adebo, O.A. (2022). Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. Fermentation, 8.","DOI":"10.3390\/fermentation8020063"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"666","DOI":"10.12688\/f1000research.180006.1","article-title":"Antinutrient Dynamics in Fermented Composite Cereal\u2013Legume Foods: A Systematic Review of Processing Efects and Nutritional Implications (2015\u20132025)","volume":"15","author":"Afolalu","year":"2026","journal-title":"F1000Research"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"8534","DOI":"10.1080\/10408398.2025.2504718","article-title":"Revisiting the nutritional advantages of plant-based food matrices: A systematic review on the influence of spontaneous fermentation","volume":"65","author":"Atuna","year":"2025","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1625","DOI":"10.1093\/ajcn\/nqab233","article-title":"International tables of glycemic index and glycemic load values 2021: A systematic review","volume":"114","author":"Atkinson","year":"2021","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Bielefeld, D., Grafenauer, S., and Rangan, A. (2020). The Effects of Legume Consumption on Markers of Glycaemic Control in Individuals with and without Diabetes Mellitus: A Systematic Literature Review of Randomised Controlled Trials. Nutrients, 12.","DOI":"10.3390\/nu12072123"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"K\u00fcnili, \u0130.E.E., Akdeniz, V., Akp\u0131nar, A., Budak, \u015e.\u00d6., Curiel, J.A., Guzel, M., Karag\u00f6zl\u00fc, C., Berkel Kasikci, M., Caruana, G.P.M., and Starowicz, M. (2025). Bioactive compounds in fermented foods: A systematic narrative review. Front. Nutr., 12.","DOI":"10.3389\/fnut.2025.1625816"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"2119","DOI":"10.11124\/JBIES-20-00167","article-title":"Updated methodological guidance for the conduct of scoping reviews","volume":"18","author":"Peters","year":"2020","journal-title":"JBI Evid. Synth."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"n71","DOI":"10.1136\/bmj.n71","article-title":"The PRISMA 2020 statement: An updated guideline for reporting systematic reviews","volume":"372","author":"Page","year":"2021","journal-title":"BMJ"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"467","DOI":"10.7326\/M18-0850","article-title":"PRISMA Extension for Scoping Reviews (PRISMA-ScR): Checklist and Explanation","volume":"169","author":"Tricco","year":"2018","journal-title":"Ann. Intern. Med."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Gautheron, O., Nyhan, L., Torreiro, M.G., Tlais, A.Z.A., Cappello, C., Gobbetti, M., Hammer, A.K., Zannini, E., Arendt, E.K., and Sahin, A.W. (2024). Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus. Foods, 13.","DOI":"10.3390\/foods13182922"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Pontonio, E., Raho, S., Dingeo, C., Centrone, D., Carofiglio, V.E., and Rizzello, C.G. (2020). Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours. Front. Microbiol., 11.","DOI":"10.3389\/fmicb.2020.01664"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"116691","DOI":"10.1016\/j.lwt.2024.116691","article-title":"Lactic and propionic acid bacteria starter cultures for improved nutritional properties of pea, faba bean and lentil","volume":"208","author":"Kahala","year":"2024","journal-title":"LWT"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"143154","DOI":"10.1016\/j.foodchem.2025.143154","article-title":"Unraveling the impact of tempeh fermentation on protein nutrients: An in vitro proteomics and peptidomics approach","volume":"474","author":"Wu","year":"2025","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1186\/s40643-022-00542-2","article-title":"Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus","volume":"9","author":"Asensio","year":"2022","journal-title":"Bioresour. Bioprocess."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Hoehnel, A., Bez, J., Sahin, A.W., Coffey, A., Arendt, E.K., and Zannini, E. (2020). Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications. Foods, 9.","DOI":"10.3390\/foods9111706"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1987","DOI":"10.1038\/s41598-024-52149-6","article-title":"Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato","volume":"14","author":"Kewuyemi","year":"2024","journal-title":"Sci. Rep."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1241","DOI":"10.1021\/acs.jafc.1c05796","article-title":"Bioprocessing of Pea Protein can Enhance Fortified Fe but Reduce Zn in Vitro Bioaccessibility","volume":"70","author":"Zhang","year":"2022","journal-title":"J. Agric. Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"482","DOI":"10.51248\/.v40i4.323","article-title":"Development of a composite food using dephytinized grains through probiotic fermentation","volume":"40","author":"Rajani","year":"2020","journal-title":"Biomedicine"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Kahala, M., Ikonen, I., Blasco, L., Bragge, R., Pihlava, J.-M., Nurmi, M., and Pihlanto, A. (2023). Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean\u2013Oat Product. Foods, 12.","DOI":"10.3390\/foods12213922"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Skalickova, S., Ridoskova, A., Slama, P., Skladanka, J., Skarpa, P., Smykalova, I., Horacek, J., Dostalova, R., and Horky, P. (2022). Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.838963"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"152","DOI":"10.26656\/fr.2017.4(1).187","article-title":"Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (A Nigerian fried soy-cheese)","volume":"4","author":"Adeyeye","year":"2020","journal-title":"Food Res."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"3275","DOI":"10.1039\/D5FO05351J","article-title":"Functional potential of crackers formulated with an innovative fermented cooked chickpea flour","volume":"17","author":"Chiacchio","year":"2026","journal-title":"Food Funct."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"100785","DOI":"10.1016\/j.foohum.2025.100785","article-title":"Gluten free crackers from germinated and fermented cowpea pulses flours: Their thermal, physicochemical and consumer sensory evaluation","volume":"5","author":"Kanime","year":"2025","journal-title":"Food Humanit."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"e14752","DOI":"10.1111\/jfpp.14752","article-title":"Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains","volume":"44","author":"Kumari","year":"2020","journal-title":"J. Food Process. Preserv."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"106902","DOI":"10.1016\/j.ultsonch.2024.106902","article-title":"Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound","volume":"107","author":"Han","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1016\/j.foodchem.2018.03.044","article-title":"Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation","volume":"257","author":"Frias","year":"2018","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1634","DOI":"10.1007\/s13197-015-2075-x","article-title":"Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals","volume":"53","author":"Khanam","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"9047","DOI":"10.1111\/1750-3841.17501","article-title":"Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour","volume":"89","author":"Ojo","year":"2024","journal-title":"J. Food Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"33","DOI":"10.33263\/BRIAC161.033","article-title":"Computational Intelligence and K-Nearest Neighbour-Based Approach to Predict Zn (ii) Ions Biosorption from Blood Plasma-Protein; Central Composite Design and Machine Learning Strategies","volume":"16","author":"Elebo","year":"2026","journal-title":"Biointerface Res. Appl. Chem."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Luo, J., Liu, S., Lu, H., Chen, Q., and Shi, Y. (2023). Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains. Foods, 12.","DOI":"10.3390\/foods12081588"},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"De Pasquale, I., Verni, M., Verardo, V., G\u00f3mez-Caravaca, A.M., and Rizzello, C.G. (2021). Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification. Foods, 10.","DOI":"10.3390\/foods10010182"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"108426","DOI":"10.1016\/j.ijfoodmicro.2019.108426","article-title":"Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours","volume":"316","author":"Pontonio","year":"2020","journal-title":"Int. J. Food Microbiol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.lwt.2018.02.018","article-title":"Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization","volume":"92","author":"Ma","year":"2018","journal-title":"LWT"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"e110","DOI":"10.1002\/leg3.110","article-title":"Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt-sugar and salt-only solutions","volume":"4","author":"Kitum","year":"2022","journal-title":"Legume Sci."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"100506","DOI":"10.1016\/j.ijgfs.2022.100506","article-title":"Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients","volume":"28","author":"Chaturvedi","year":"2022","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"10394","DOI":"10.1021\/acs.jafc.8b02948","article-title":"Phytic Acid Reduction by Bioprocessing as a Tool to Improve the in Vitro Digestibility of Faba Bean Protein","volume":"66","author":"Re","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"101515","DOI":"10.1016\/j.afres.2025.101515","article-title":"Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification","volume":"5","author":"Caponio","year":"2025","journal-title":"Appl. Food Res."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"530","DOI":"10.17113\/ftb.59.04.21.7319","article-title":"Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus","volume":"59","author":"Toor","year":"2021","journal-title":"Food Technol. Biotechnol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"141034","DOI":"10.1016\/j.foodchem.2024.141034","article-title":"Bioaccumulation and biotransformation of selenium nanoparticles in soybean and natto, and the bioaccessibility of multi-elements and amino acids","volume":"463","author":"Zhao","year":"2025","journal-title":"Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"15308","DOI":"10.1038\/s41598-019-51547-5","article-title":"Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and \u03b1-glucosidase inhibitory activities","volume":"9","author":"Tsopmo","year":"2019","journal-title":"Sci. Rep."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"109745","DOI":"10.1016\/j.lwt.2020.109745","article-title":"Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet","volume":"131","author":"Quelal","year":"2020","journal-title":"LWT"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"e70750","DOI":"10.1002\/fsn3.70750","article-title":"Effect of Germination and Subsequent Fermentation Period on the Functional, Color, and Antinutrients of Pigeon Pea (Cajanus cajan) Flour and Its Structural Parts","volume":"13","author":"Sobowale","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"7905","DOI":"10.1039\/D0FO01527J","article-title":"Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with: Pleurotus ostreatus","volume":"11","author":"Heredia","year":"2020","journal-title":"Food Funct."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"113915","DOI":"10.1016\/j.foodres.2023.113915","article-title":"Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties","volume":"177","author":"Laguna","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"S\u00e1nchez-Garc\u00eda, J., Mu\u00f1oz-Pina, S., Garc\u00eda-Hern\u00e1ndez, J., Heredia, A., and Andr\u00e9s, A. (2023). Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour. Foods, 12.","DOI":"10.3390\/foods12050999"},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Khvostenko, K., Mu\u00f1oz-Pina, S., Garc\u00eda-Hern\u00e1ndez, J., Heredia, A., and Andr\u00e9s, A. (2024). Impact of Fava Bean (Vicia faba) Processing on Quality Characteristics and Digestibility of a Protein-Rich Snack. Foods, 13.","DOI":"10.3390\/foods13152372"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"100078","DOI":"10.1016\/j.focha.2022.100078","article-title":"Influence of processing methods on the antinutrients, morphology and in-vitro protein digestibility of jack bean","volume":"1","author":"Arise","year":"2022","journal-title":"Food Chem. Adv."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Gumienna, M., Lasik-Kurdy\u015b, M., Szymandera-Buszka, K., G\u00f3rna-Szweda, B., Walkowiak-Tomczak, D., and J\u0119drusek-Goli\u0144ska, A. (2025). Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity. Foods, 14.","DOI":"10.3390\/foods14010088"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"e18728","DOI":"10.1016\/j.heliyon.2023.e18728","article-title":"Proximate composition and anti-nutritional factors in Mucuna pruriens (velvet bean) seed flour as affected by several processing methods","volume":"9","author":"Ezegbe","year":"2023","journal-title":"Heliyon"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"3680","DOI":"10.1039\/D3FO05379B","article-title":"Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (Canavalia ensiformis (L.) DC)","volume":"15","author":"Purwandari","year":"2024","journal-title":"Food Funct."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"118938","DOI":"10.1016\/j.foodres.2026.118938","article-title":"Effect of processing on the protein digestibility and mineral bioavailability of legumes","volume":"232","author":"Auer","year":"2026","journal-title":"Food Res. Int."},{"key":"ref_62","unstructured":"R Core Team (2024). R: A Language and Environment for Statistical Computing, R Foundation for Statistical Computing."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"1686","DOI":"10.21105\/joss.01686","article-title":"Welcome to the tidyverse","volume":"4","author":"Wickham","year":"2019","journal-title":"J. Open Source Softw."},{"key":"ref_64","unstructured":"Wickham, H., Fran\u00e7ois, R., Henry, L., M\u00fcller, K., and Vaughan, D. (2023). dplyr: A Grammar of Data Manipulation, Comprehensive R Archive Network (CRAN). R package version 1.1.4."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/14\/2483\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,15]],"date-time":"2026-07-15T04:14:39Z","timestamp":1784088879000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/14\/2483"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,7,13]]},"references-count":64,"journal-issue":{"issue":"14","published-online":{"date-parts":[[2026,7]]}},"alternative-id":["foods15142483"],"URL":"https:\/\/doi.org\/10.3390\/foods15142483","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,7,13]]}}}